Slow Roasted Chickpea and Tomato Pasta

Step 1

Preheat the oven to 400° F.

Step 2

To a large baking dish, add the onion, garlic, oregano, red pepper flakes, chickpeas, and cherry tomatoes. Pour over the olive oil and chicken stock. Season with kosher salt and freshly ground black pepper and toss to combine.

Step 3

Bake for 50-60 minutes, stirring halfway through, until the tomatoes are bursting and the chickpeas are golden brown.

Step 4

About 10 minutes before the chickpeas and tomatoes are done roasting, cook the pasta in salted water according to the package instructions. Drain and reserve 1 cup of pasta water.

Step 5

Immediantly toss the cooked pasta with the chickpeas and tomatoes, adding pasta water as needed to thin. Drizzle generously with olive oil and serve with fresh basil.